I love this cake for the cottony soft texture. Often bakers will find themselves with egg white leftover, so what can we bake besides pavlova and macaron ( you may have more than these two being named )? If you do not mind baking a cake, then this is one good option to clear those albumen sitting in your refrigerator.
Source : Y3K Delicious Cakes by Amy Heng
Makes one 9″ round cake
Zebra Lines Cake (Egg White)
250g cold egg whites
50ml cold water
170g caster sugar
1-1/2 tsp ovalette
2 egg yolks
200g superfine flour ( I used Hong Kong flour )
¾ tsp double action baking powder ( I used ½ tsp baking powder )
1 tsp vanilla essence ( I used vanilla extract )
170g butter, melted
2 tbsp condensed milk ( I used 3 tbsp )
1-1/2 tbsp chocolate paste, or 2 tbsp cocoa powder
Some nibbed almonds ( I omitted )
1. Line and grease a 9″ round baking tin. Preheat oven at 170 degrees C
2. Whisk ingredients (A) at high speed until thick and fluffy. Fold in ingredients (B) and mix well. Take out 1/3 of the batter and fold in ingredients (C).
3. Scoop 2 tbsp of plain batter into the centre of the tin. Top with 1 tbsp of chocolate batter. Do not level the batter. Repeat until batter is finished.
4. Sprinkle some nibbed almonds on the surface ( I omitted )
5. Bake for 40-45 minutes or until cooked.